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30Mar/15Off

Chicken Blue Cheese Salad With Grapes and Walnuts

Chicken Blue Cheese Salad With Grapes and Walnuts

Ingredients

  • 8 ounces chicken breasts, cooked and diced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or 1/4 cup plain yogurt
  • 2 tablespoons blue cheese, crumbled
  • 2 tablespoons toasted walnuts, chopped
  • 1/2 cup grapes, sliced in half
  • salt and pepper

Directions

  1. Mix together and serve on lettuce or bread.
Read more: http://www.food.com/recipe/chicken-blue-cheese-salad-with-grapes-and-walnuts-197162
30Mar/15Off

Lemon Iced Tea

Anytime Lemon Iced Tea

Ingredients

  • 2 cups water
  • 6 cups water
  • 8 tea bags ( I like Red Rose)
  • 3/4 cup white sugar
  • 1/2 cup fresh lemon juice

Directions

  1. Boil 2 cups water, and pour over the tea bags.
  2. Let steep 7 minutes.
  3. Remove tea bags, but don't squish them or squeeze them, to keep bitterness at bay!
  4. Stir sugar into the hot concentrated tea mixture, until dissolved.
  5. Top up with remaining 6 cups water (ice cold, preferably).
  6. Stir, then add lemon juice, stirring again.
  7. Let cool or serve with ice.
Read more: http://www.food.com/recipe/anytime-lemon-iced-tea-429317
30Mar/15Off

Mandarin Orange Souffle

Neiman Marcus' Mandarin Orange Souffle

Ingredients

  • 1 1/4 cups orange juice ( preferably from concentrate, thawed and diluted)
  • 1 (1 tablespoon) envelope unflavored gelatin
  • 1 cup sugar
  • 2 large egg yolks
  • 1 1/2 tablespoons fresh lemon juice
  • 1 cup heavy cream
  • 1/2 cup canned mandarin orange section ( 4-ounce can)

Directions

  1. Pour 1/4 cup of the orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve.
  2. Seat aside to let the gelatin soften.
  3. Prepare and ice bath in a large bowl.
  4. Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.
  5. Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.
  6. Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice.
  7. Stir until incorporated and then transfer the "custard" to a clean mixing bowl; sit the bowl in the ice bath to cool.
  8. While the custard is cooking, stir it occasionally.
  9. Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form.
  10. With a spatula, gently fold some of the whipped cream into the cooled custard mixture to "loosen" it, then add the rest of the cream mixture and fold in until fully incorporated.
  11. Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange souffle mixture.
  12. Place the molds on a cookie sheet and cover with plastic wrap.
  13. Transfer to the refrigerator and chill for at least 4 hours, and preferably overnight, until firm.
  14. Carefully unmold.
  15. .
Read more: http://www.food.com/recipe/neiman-marcus-mandarin-orange-souffle-397555
30Mar/15Off

Creamed Corn

Creamed Corn

Ingredients

  • 1 lb frozen white corn
  • heavy whipping cream
  • 3 tablespoons sugar
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch, mixed in
  • 2 tablespoons water

Directions

  1. On medium heat, melt butter in saucepan.
  2. Add heavy whipping cream, sugar and salt.
  3. Reduce heat and simmer for 5 minutes.
  4. Add corn and cook additional 5 minutes.
  5. Add cornstarch and water to thicken. Adjust taste accordingly.
Read more: http://www.food.com/recipe/creamed-corn-199088
30Mar/15Off

Deep Fried Stuffed French Toast

Lorilyn's Deep Fried Stuffed French Toast

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 teaspoon almond extract
  • 3 tablespoons powdered sugar
  • 10 slices Texas toast thick bread ( or other thick sliced bread)
  • 1 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 eggs
  • oil ( for frying)
  • powdered sugar ( optional, for garnish)

Directions

  1. In stand up mixer or in small bowl, combine cream cheese, almond extract and powdered sugar until fluffy.
  2. Fit a cake decorating bag with a large tip (star or round) and fill with cream cheese mixture. Set aside.
  3. Using a serrated bread knife, slice each piece of Texas Toast into half on the diagonal.
  4. Along the newly cut diagonal edge, use the tip of the knife to gently make a one inch slice into the center of the bread, making sure the slice runs parallel to the top and bottom of the bread.
  5. Insert the decorator tip into the opening & squeeze out about a teaspoon or so of filling. With a thumb & finger, gently pinch the opening to close it back up & cover the filling. (This could also be done with a ziplock baggie with a corner cut off, although not quite as easily.).
  6. In mixer or another medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
  7. Beat in milk and eggs until batter is smooth. Pour into deep wide bowl or into a pie plate, for dipping.
  8. Pre-heat deep fryer or griddle (about 350°) and when ready dip filled slices of bread into batter, turn once and place into fryer basket. (Mine will hold two slices at a time.)
  9. Fry 2 minutes or until lightly browned & crispy looking then turn each slice over with a pair of tongs and fry the other side for 2 minutes or until done.
  10. Remove with tongs to paper towel lined plate to drain. Sprinkle with powdered sugar, if desired.
  11. Repeat with the rest of the slices.
  12. Serve immediately (careful - filling is hot) with your choice of syrups, jams or jellies.
Read more: http://deep-fried.food.com/recipe/lorilyns-deep-fried-stuffed-french-toast-369598
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